Having travelled extensively and a long-time seafood lover, I know a good chowder when I see one. This recipe is a mix of some I found online and some favourite additions.
Make it your own by adding your own favourites.
Method
1. In a pan sauté the onion, celery, garlic carrots and potatoes for a couple of minutes
2. Add the flour and paprika and keep stirring for a couple of minutes allowing the flour to cook.
3. Add the hot fish stock while still stirring and allow to simmer until carrots and potatoes soften. Add the bay leaf.
4. Finally add the peas, fish and cream and allow to cook gently for a few minutes.
5. Serve with fresh crusty bread or homemade brown bread.
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